Volatile compounds in food authenticity and traceability testing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892693" target="_blank" >RIV/60461373:22330/11:43892693 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Volatile compounds in food authenticity and traceability testing
Original language description
In recent decades, issues related to authenticity as well as product tracing have become of enormous importance for diverse stakeholder groups, not only for companies and scientific professionals but also for consumers. Measurement of food volatile fingerprints in a nonselective way together with profiling approach, as introduced in this chapter, represent, undoubtedly, one of the challenging options to obtain the information on samples composition. In addition to these applications, control of volatiles fingerprints/profiles may enable industry monitoring or technological steps, thus keeping standardized quality of their products. In this chapter, following topics are discussed in details: (i) food authenticity, fraud, and traceability; (ii) testing of food authenticity using fingerprinting and profiling techniques; (iii) chemometrics in data analysis; (iv) case studies (beer, wine, spirits, coffee, honey, olive oil, cheese).
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QH72144" target="_blank" >QH72144: Support of healthy beebreeding and valuable production with release of natural antimicrobial and probiotic substances</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Food Flavors: Chemical, Sensory and Technological Properties
ISBN
978-1-4398-1492-5
Number of pages of the result
57
Pages from-to
355-411
Number of pages of the book
504
Publisher name
CRC Press
Place of publication
Boca Raton
UT code for WoS chapter
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